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Moist Lemon Cream Cheese Pound Cake Recipe with Fresh Berry Compote

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A tender and moist lemon cream cheese pound cake paired with a fresh berry compote, perfect for any occasion from brunch to cozy dinners. This easy homemade dessert combines bright citrus flavor with rich cream cheese for a nostalgic yet fresh treat.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 8 oz (225g) cream cheese, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • Zest of 2 lemons
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/4 cup (60ml) fresh lemon juice
  • For the Fresh Berry Compote:
  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Cream the butter and cream cheese in a large bowl using an electric mixer on medium speed until smooth and fluffy, about 3-4 minutes.
  3. Add the sugar gradually while continuing to beat until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Mix in the lemon zest and lemon juice.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the flour mixture. Mix on low speed just until combined.
  8. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently to release air bubbles.
  9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. While the cake cools, make the fresh berry compote: Combine berries, sugar, lemon juice, and vanilla in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens slightly, about 8-10 minutes. Let cool to room temperature.
  12. Serve slices of the pound cake topped with a generous spoonful of the fresh berry compote.

Notes

Use room temperature ingredients for best results. Avoid overmixing after adding flour to prevent toughness. Test doneness with a toothpick. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free baking flour. For dairy-free, use coconut cream cheese and almond or oat milk. If batter is too thick, add a splash more milk. Cool cake completely before adding compote to avoid watery topping.

Nutrition

Keywords: lemon pound cake, cream cheese pound cake, lemon dessert, berry compote, homemade dessert, easy pound cake, moist cake

Find it online: https://katedishes.com/moist-lemon-cream-cheese-pound-cake-recipe-with-fresh-berry-compote-easy-homemade-dessert/